Ingredients:

• 1.1kg/2.4 lb boneless skinless chicken thighs. You can even use chicken with bones.
• 1/4 th cup plain unflavored yogurt
• 1/2 teaspoon turmeric powder
• 1/4 th teaspoon kashmiri red chilli powder. You can even use cayenne pepper or paprika
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely crushed black pepper
• 10 cloves / 35 gm/ 1.2 oz garlic
• 2 & 1/2 inch length/ 32 gm/ 1.1 oz ginger
• 1 very large onion or 4 medium onions
• 1 large tomato
• 1/2 teaspoon turmeric powder
• 2 heaped teaspoon Kashmiri red chilli powder. Please adjust proportion according to preference. You can even use paprika if you want to avoid the heat
• 1 tablespoon heaped ground coriander (dhania powder)
• 1/2 teaspoon kasoori methi (dried fenugreek leaves). Adding a lot of fenugreek leaves may make your curry bitter
• 1 heaped teaspoon garam masala powder
• 2 tablespoons mustard oil or any oil of your preference. If using mustard oil please heat it up first on high heat till it starts smoking. Then lower the heat to low and bring down the temperature of the oil a little bit before adding your whole spices
• 2 tablespoons ghee (Add 1 tablespoon with oil and another tablespoon along with ground coriander. If you want to make your own homemade ghee then please follow this recipe)
• 1 large dried bay leaf
• 7 green cardamoms (chat elaichii)
• 7 cloves (lavang)
• 2 inch length cinnamon stick (dalchini)
• 1/2 teaspoon whole cumin seeds (jeera)
• 2 whole green chillies (optional)
• coriander leaves a handful or leave it out if you do not like it
• 1 teaspoon salt or as per taste

Serve this with rice/roti/paratha/naan.